The Toscana potato variety is a mid-early maturing type with a maturation period of 70 to 90 days. Tubers are oval-shaped, medium-sized, weighing 90 to 130 grams, with smooth, even yellow skin and rich yellow flesh. The flesh has a medium starch content of 12-14%, providing a medium-cooking texture and retains color when cut. The number of tubers per plant varies from 7 to 14, contributing to a high yield of up to 460 centners per hectare.
The Toscana variety shows good resistance to various diseases and pests. It is resistant to common scab and virus Y, and has moderate resistance to leaf and tuber late blight. Additionally, it exhibits resistance to nematodes, cancer, black leg, and rhizoctonia. Toscana tolerates mechanical damage well and adapts to various soil types, including loamy and chernozem soils, as well as different climatic conditions.
The Toscana potato is suitable for table use, especially for boiling, due to its excellent taste and texture. It is well-suited for washing and packaging, has a medium dormancy period with a storage quality of about 93%, ensuring long-term storage. The variety is versatile and highly productive, making it an attractive choice for farmers and consumers who value quality and reliability.
